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Gluten-Free Poached Salmon with RC Cucumber Dill Sauce

Gluten-Free Poached Salmon with RC Cucumber Dill Sauce Serves: 12 portions

Ingredients

  • ½ gallon water
  • 2 bay leaves
  • 2 oz. RC Hearty Foundations® Smart Sodium 400® Reduced Sodium Seafood Base
  • 1 tsp. RC Umami Sensations® Fish Sauce Powder
  • 1 qt. white wine
  • 8 oz. RC Dill Sauce, prepared
  • 2 ribs celery, sliced
  • 3 shallots, peeled and sliced
  • 6-8 whole black peppercorns
  • 6 parsley stems
  • 2 sprigs fresh thyme
  • 12 – 6 oz. salmon fillets, trimmed and pin bones removed
  • 1 qt. prepared, RC Cucumber Dill Dressing Mix
  • 1 cup sour cream

Instructions

  1. 1 In a sauce pan add bay leaves, RC Hearty Foundations® Smart Sodium 400® Reduced Sodium Seafood Base, RC Umami Sensations® Fish Sauce Powder, wine, prepared RC Dill Sauce, water, vegetables, herbs and spices.
  2. 2 Bring mixture to a boil and then pour into 2½ inch deep hotel pan and bring to a simmer on range top.
  3. 3 Add raw salmon filets and continue simmering mixture until salmon reaches 145°F internal.
  4. 4 Place on parchment lined sheet pan and refrigerate until poached salmon is 40°F.
  5. 5 Strain and reserve poaching liquid for either poaching more salmon or making soups or sauces.
  6. 6 Prepare RC Cucumber Dill Dressing Mix according to label instructions and reserve 1 qt. in a mixing bowl.
  7. 7 Whisk in sour cream and refrigerate.
  8. 8 Serve with poached salmon.

Notes

Value Added Suggestions: Serve Poached Salmon on top of micro greens or baby mesclun greens with prepared RC Cucumber Dill Dressing Mix spooned over 2/3 of the filet. Garnish with chives or dill.Hearty Foundations® Smart Sodium 400® Reduced Sodium Seafood BaseUmami Sensations™ Fish Sauce PowderDill Sauce MixCreamy Cucumber and Dill Dressing Mix
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